Best Caribbean Pork Kabobs Recipes

CARIBBEAN PORK KABOBS

Caribbean Pork Kabobs image

Make and share this Caribbean Pork Kabobs recipe from Food.com.

Provided by Vicki in CT

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pork tenderloin, cut into 1-inch cube
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper

Steps:

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.

Nutrition Facts : Calories 199.4, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.8, Sodium 59.2, Carbohydrate 11.4, Fiber 0.2, Sugar 9.6, Protein 23.6

CARIBBEAN PORK KABOBS

Caribbean Pork Kabobs image

If you don't have Caribbean rub then mix 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Provided by Samantha in Ut

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon caribbean jerk rub
1 (10 ounce) package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 orange, zest of
1 1/2 teaspoons brown sugar
salt and pepper, to taste
2 tablespoons chopped pecans

Steps:

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.

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